CHORIZO AND BLACK BEANS BURRITOS

What better way to get dad up on the right side of bed than with a healthy breakfast?

 
INGREDIENTS:

 

  • 2TSP Canola oil

  • 1 C Chopped Chorizo

  • 1 C Diced Red Onion

  • 1 Red Pepper, deseeded and diced

  • 1 C of canned Black Beans

  • ¼ TSP Chilli Flakes

  • 4 Eggs

  • 4 Egg Whites

  • ½ C Grated Cheese

  • 4 tortillas, your choice of flavour

  • ¼ C Sour Cream

  • ¼ C Salsa

  • 1 Large Tomato, diced

  • 1 Avocado, cubed

  • Salt and pepper

 

METHOD:

 

1. Heat canola oil in a non-stick pan, over a medium high heat. Cook the onions, peppers and chorizo until softened and slightly coloured, about 8-10mins. Add black beans and chilli flakes (to taste), season with salt and pepper and keep warm.

 

2. Whisk together eggs and egg whites, and then stir in the grated cheese. Spray a non-stick pan with cooking spray or use canola oil and heat over a medium heat, add eggs; scrambling until cooked through, about 3mins.

 

3. Spread each tortilla with 1 TBSP of sour cream and salsa, and then layer with ¼ of the bean mixture, ¼ of the scrambled eggs, some diced tomato and a ¼ of the avocado. Season to taste and roll up into a burrito. Cut in half on the diagonal.

 

4. Serve warm garnished with chopped coriander and with extra sour cream and salsa if you wish and your favourite hot sauce. Apparently this is a great hangover cure! You can always add a side of fried potatoes and if Dad is a great meat lover, some of his favourite sausage!

 
AREPA WITH BEEF A LA CRIOLLA

This Arepa recipe is absolutely delicious. Has a great combiantion of textures and flavors.

INGREDIENTS:
 
  • 4 arepas LARGE La Real

  • 2 tbsp butter

  • Pinch salt

  • 2 pounds sirloin or skirt, trimmed and cut into small pieces

  • 1 tablespoon vegetable oil

  • 2 cups chopped tomato

  • 2 scallions, finely chopped

  • 2 garlic cloves, minced

  • 1 tablespoon ground cumin

  • Salt and black pepper

  • 2 tablespoons fresh cilantro, chopped

  • 1 cup of guacamole

  • 1 cup cooked corn

 

METHOD:

 

1. Add the butter to a nonstick pan over medium heat. Place the arepas in the pan, and cook about 1 minute on each side, only to get them warm and crunch.

 

2. In a large skillet, heat the oil over medium heat. Add the tomatoes, scallions, cumin and garlic. Cook for about 7 minutes.

 

3. Add the steak pieces into the skillet and cook for 3 minutes per side.

 

4. Place an arepa on a serving plate, top with guacamole, the beef and corn.Sprinkle fresh cilantro and serve.​

 

AREPAS DE CHOCLO WITH CHEESE

Served with a slice of queso fresco on top, or even better - with a fried egg and a side of chorizo.

INGREDIENTS:

 

  • 1/2 cup crumbled fresh cheese La Real

  • 5 Arepas de Choclo La Real

  • Butter for sautéing arepas

  • Extra cheese for serving

 

METHOD:

 

1. Melt a tablespoon of butter in a large skillet over medium-low heat. Cook arepas in batches until golded brown and crispy on both sides - about 4 minutes a side.

 

2. Top arepas with a thin slice of fresh cheese while still hot, or place a slice of cheese between two arepas. Serve warm.

MINI AREPAS WITH OXACA CHEESE AND JALAPEÑO MARMALADE RECIPE

Ideal for brakfast, brunchs or dinner. Everybody will love its amazing flavor.

INGREDIENTS:

 

  • 6 large jalapenos, stems and seeds removed

  • 2/3 cup white vinegar

  • 1 Tablespoon kosher salt

  • 1 1/2 cups sugar

  • Arepas Mini La Real

 

METHOD:

 

1. In a food processor, puree jalapenos, vinegar, and salt until smooth.

 

2. In a small saucepan, heat jalapeno mixture on high heat and add sugar.

 

3. Bring to a boil and let boil for 20 minutes, stirring occasionally.

 

4. Allow mixture to cool briefly and then transfer to a small bowl.

5. Remove the arepas from the oven. Spoon a dollop of marmalade into each arepa.

 

6. Top with a little grated cheese and a tiny sprig of cilantro.

AREPAS WITH PULLED PORK AND PICKLED ONION

These hors d'oeuvres should be served warm, so reheat the arepas in batches as platters need replenishing.

INGREDIENTS:

 

– For pickled onion

 

  • 1 medium red onion, cut into 3/4-inch-wide wedges, then very thinly sliced crosswise

  • 1 to 2 fresh habanero or Scotch bonnet chiles, seeded, deveined, and very finely chopped

  • 1/2 cup distilled white vinegar

  • 1/2 teaspoon dried oregano (preferably Mexican), crumbled

  • 1/2 teaspoon salt, or to taste

 

– For pork

 

  • 1/2 teaspoon cumin seeds

  • 1/4 teaspoon whole allspice

  • 1/2 teaspoon black peppercorns

  • 2 tablespoons achiote (annatto) seeds

  • 6 large garlic cloves, coarsely chopped

  • 1 1/2 teaspoons salt

  • 1 teaspoon dried oregano (preferably Mexican), crumbled

  • 1/3 cup fresh orange juice

  • 1/3 cup distilled white vinegar

  • 3 pound pork shoulder chops (3/4 inch thick)

  • 1/2 cup water

 

– 10 Yellow Corn Arepas La Real

METHOD:

 

– Make pickled onion

 

1. Stir together all pickled onion ingredients in a bowl and chill, covered, at least 12 hours.

 

2. Marinate pork while onion chills:Toast cumin, allspice, and peppercorns together in a dry heavy skillet over moderate heat, stirring, until fragrant, 1 to 2 minutes.

 

3. Finely grind toasted spices with achiote in an electric coffee/spice grinder or with a mortar and pestle.

 

4. Mince garlic and mash to a paste with salt using a heavy knife, then transfer to a 2 1/2- to 3-quart shallow glass or ceramic baking dish.

 

5. Stir in spice mixture, oregano, orange juice, and vinegar. Add pork and rub meat all over with marinade. Marinate pork, covered and chilled, at least 2 hours.

 

– Cook pork while onion chills:

 

1. Preheat oven to 325°F.

 

2. Bring pork to room temperature, then add water to baking dish and cover tightly with foil.

 

3. Bake in middle of oven until very tender, 1 3/4 to 2 hours. (Leave oven on.)

 

4. Uncover pork and, when cool enough to handle, shred meat on a cutting board, discarding bones and excess fat. Transfer meat and any juices accumulated on cutting board to baking dish.

 

– Serve the bland over the arepas La Real. Enjoy!

 
THAI BEEF ROLLS

These wrap sandwiches take just a few minutes and make a delicious lunch

INGREDIENTS:

 

  • 1 1/2 tablespoons fresh lime juice

  • 1 tablespoon dark sesame oil

  • 1 tablespoon bottled ground fresh ginger (such as Spice World)

  • 1 tablespoon bottled minced garlic

  • 2 teaspoons fish sauce

  • 3/4 teaspoon sugar

  • 4 flour tortillas La Real

  • 2 cups torn Boston lettuce

  • 12 ounces thinly sliced deli roast beef

  • 1/2 cup matchstick-cut carrots

  • 1/4 cup chopped fresh mint

 

METHOD:

 

1. Combine first 6 ingredients in a small bowl, stirring well with a whisk.

 

2. Place tortillas on a work surface; brush lightly with 2 teaspoons juice mixture.

 

3. Arrange 1/2 cup lettuce on each tortilla; top each with 3 ounces beef.

 

4. Combine carrots and mint; arrange about 3 tablespoons carrot mixture over each serving.

 

5. Drizzle each serving with about 1 tablespoon of remaining juice mixture; roll up.

MEXICAN VEGGIE WRAPS

Get your mates round for a self-assembly supper. These meat-free fajitas are superhealthy too.

INGREDIENTS:

 

  • ½ butternut squash, peeled and cut into large wedges

  • 1 red chilli, deseeded and chopped

  • 1 tbsp Cajun seasoning mix

  • 1 tbsp oil

  • 400g can refried beans

  • 2 tomatoes, chopped

  • 4 tbsp yogurt

  • zest and juice 1 lime

  • 50g bag rocket

  • 8 flour tortillas La Real

 

METHOD:

 

1. Heat oven to 200C/180C fan/gas 6. In a roasting tray, toss the squash with the chilli, spices, oil and seasoning, then roast for 25 mins until tender. Gently heat the refried beans with the chopped tomatoes until warmed through. Mix the yogurt with lime zest and juice.

 

2. Warm wraps according to pack instructions and spread with a thin layer of beans. Top with squash, some rocket, and a dollop of lime yogurt.

 
PRAWN FAJITAS WITH AVOCADO CREAM

Mexican flavours of lime, garlic, chilli and coriander infuse these tasty tortilla wraps

served with creamy guacamole.

INGREDIENTS:

 

  • Juice 2 lime, plus wedges to serve

  • 1 red chilli, deseeded and chopped

  • 2 garlic cloves, crushed

  • small bunch coriander, chopped

  • 225g large raw peeled prawns

  • 1 avocado, stoned and skinned

  • 1 heaped tbsp soured cream, plus extra to serve

  • 1 tbsp olive oil

  • 1 red pepper, deseeded and sliced

  • 4 flour tortillas La Real and a good handful mixed salad leaves, to serve

 

METHOD:

 

1. Mix half the lime juice, half the chilli, half the garlic and half the coriander with some seasoning in a shallow dish. Add the prawns and mix to coat them all. Leave to marinate while you prepare the avocado.

 

2. Roughly chop the avocado and pop it in a small food processor with the remaining lime juice, chilli, garlic, the soured cream and some seasoning. Whiz until smooth, then stir in the remaining coriander. (You could also use a stick blender for this.)

 

3. Heat the oil in a frying pan and cook the pepper for a few mins, until starting to soften. Add the prawns and fry, in a single layer, for 1-2 mins each side – you will know they are cooked when they turn pink and feel firm to the touch. Serve in warm tortillas with salad leaves, if you like, alongside the avocado cream, soured cream and some lime wedges.

CHICKEN CHALUPA CASSEROLE

Garnish with olives and cilantro, if desired.

IINGREDIENTS:

 

• 12 fajitas whole wheat La Real

• 2 lbs roasted chicken meat, shredded

• 2 cups cheddar cheese, shredded

• 1 cup salsa

• 1 cup green chili salsa

• Black olives, sliced (to garnish)

• Cilantro, chopped (to garnish)

 

METHOD:

 

1. Preheat oven to 350°F.

 

2. Spray large casserole dish with cooking spray.

 

3. Lay two fajitas La Real in bottom of dish, overlapping slightly.

 

4. Top with a layer of chicken, a layer of cheese, and a layer of salsas.

 

5. Repeat layers until dish is full, finishing with a layer of salsa (pattern should repeat 6 times).

 

6. Bake until hot and bubbly (25 minutes).

 
CRAB & AVOCADO TOSTADAS

Use a corn tortilla as a base then top with storecupboard crabmeat, guacamole-style Mexican dip and salad.

INGREDIENTS:

 

  • 1 small red onion, sliced into thin rings

  • juice 2 limes, plus wedges to serve

  • pinch of caster sugar

  • 170g can white crabmeat in brine, drained

  • 2 spring onions, finely sliced

  • 1 red chilli, deseeded and chopped

  • 1 really ripe avocado, peeled, stoned and chopped

  • 1 small garlic clove, crushed

  • 2 corn tortillas La Real

  • handful mixed salad leaves

 

METHOD:

 

1. Put the onion in a bowl and cover with half the lime juice and a good pinch each of sugar and salt. Leave to soften while you get everything else ready.

 

2. Mix together the crabmeat, spring onions and half the chilli. Season with black pepper and set aside. Mash the avocado with the remaining lime juice, garlic and some seasoning. You can leave it quite chunky or mash it until smooth. Stir in the rest of the chilli.

 

3.Bend each tortilla in half and toast in a toaster for 1 min. Put on 2 plates and top with the salad leaves, then mashed avocado. Finish with the crabmeat and drained pickled onion. Serve with lime wedges for squeezing over.

 
MAKE YOUR OWN TACOS BAR

Tell everyone to come home with the top of the line recipe. Super tasty!

INGREDIENTS:

 

– Pork and Bell Pepper Filling:

 

  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan

  • 1 1/3 pounds ground pork

  • 1/2 red bell pepper, chopped

  • 1/2 yellow bell pepper, chopped

  • 1 small green bell pepper, chopped

  • 1 tablespoon ground cumin, a palmful

  • several drops cayenne pepper sauce, to taste

  • 1/2 teaspoon allspice

  • Salt and freshly ground black pepper

  • 1/2 cup water
     

– Toppings and Sides:

 

  • 1 1/2 cups shredded cheddar or smoked cheddar, about 1/2 pound

  • 1 1/2 cups shredded Monterey Pepper Jack cheese, about 1/2 pound

  • Shredded Romaine lettuce, 2 hearts

  • 6 scallions, chopped

  • Diced red plum tomatoes

  • Taco sauce, any brand

  • Yellow Pico de Gallo, recipe follows

  • 10 corn tortillas La Real, warmed


– Yellow Pico de Gallo:

 

  • 3 yellow vine ripe tomatoes, seeded and diced

  • 2 small jalapeno peppers, seeded and chopped

  • 1 small white onion, chopped

  • 3 tablespoons chopped fresh cilantro leaves

  • Coarse salt

METHOD:


– Pork and Bell Pepper Filling:


Heat a small to medium skillet over medium high heat. Add oil and pork to hot pan. Break up pork as it browns, 2 to 3 minutes. Add peppers to the pork and season mixture with cumin, cayenne sauce, allspice, salt and pepper. Reduce heat to moderate and cook filling 5 minutes longer. Add 1/2 cup water to the pork. Reduce heat to low to keep filling warm.

– Yellow Pico de Gallo:


Combine all Pico de Gallo ingredients in a small bowl and serve.

To assemble bar, arrange taco shells next to the stove top. Serve the fillings from the skillets they were cooked in. Place toppings in small dishes on opposite side of the stove top. Tex Mex Red Beans and Rice or store bought refried beans make a great side dish.

GRILLED SALMON TACOS WITH CHIPOTLE LIME YOGURT

Grill healthy fish with chipotle spice then serve with cabbage salad, coriander and chilli in soft tortillas.

INGREDIENTS:

 

  • 1 tsp garlic salt

  • 2 tbsp smoked paprika

  • good pinch of sugar

  • 500g salmon fillets

  • 200ml fat-free yogurt

  • 1 tbsp chipotle paste or hot chilli sauce

  • juice 1 lime

  • 8 small soft flour tortillas La Real, warmed

  • ¼ small green cabbage, finely shredded

  • small bunch coriander, picked into sprigs

  • few pickled jalapeno chillies, sliced

  • lime wedges, to serve

  • hot chilli sauce to serve, (optional)

 

METHOD:

 

1. Rub the garlic salt, paprika, sugar and some seasoning into the flesh of the salmon fillet. Heat grill to high.

 

2. Mix the yogurt, chipotle paste or hot sauce and lime juice together in a bowl with some seasoning, and set aside. Place the salmon on a baking tray lined with foil and grill, skin-side down, for 7-8 mins until cooked through. Remove from the grill and carefully peel off and discard the skin.

 

3.Flake the salmon into large chunks and serve with the warmed tortillas, chipotle yogurt, shredded cabbage, coriander, jalapeños and lime wedges. Add a shake of hot sauce, if you like it spicy.

SMOKY PORK & BLACK BEAN TACOS

Mexican pork chilli with a smoky barbecued flavour, served in crispy tortilla shells with ripe avocado.

INGREDIENTS:

 

  • 2 tsp vegetable oil

  • ½ red onion, chopped

  • 2 tsp each smoked paprika and ground cumin

  • 500g pack lean pork mince

  • 300ml passata

  • 5 tbsp barbecue sauce

  • 400g can black beans, drained

  • small bunch coriander, chopped

  • 8 taco shells La Real

  • 1 ripe avocado, peeled and sliced

  • ½ iceberg lettuce, finely shredded

  • soured cream, to serve (optional)

 

METHOD:

 

1. Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.

 

2.Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.

 

3.Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if you like.

EASY FISH TACOS RECIPE

Serve lemon sole goujons in Mexican-style soft corn tortillas with red onion, cabbage

and coriander salad and chipotle mayo.

INGREDIENTS:

 

• 220g pack lemon sole goujons

• 1 tsp chipotle paste or harissa

• 6 tbsp mayonnaise

• 4 corn tortillas La Real

• 175g white cabbages, finely shreddedgood handful chopped coriander

• 1 small red onion, finely chopped or slicedjuice 1 small lime, plus wedges to serve (optional)

 

METHOD:

 

1. Heat oven to 220C/200C fan/gas 7. Space the goujons apart on a baking sheet and bake for 12-15 mins, following pack instructions, until crispy. Meanwhile, mix the chipotle or harissa into the mayo, and warm the tortillas – they are best warmed over a gas flame.

 

2. To make the salad, toss the cabbage, coriander and onion with the lime juice and some salt.

 

3. Spread the tortillas with a little spicy mayo, then place the salad and fish down the centre. Top with a little more mayo, then fold and eat with your fingers. Serve with lime wedges, if you like.

 
TORTILLA HOT DOG

The hot dog everybody wants to make, but nobody didn't until now

INGREDIENTS:

 

  • 40 hot dogs

  • 40 corn tortillas La Real

  • 1⁄2-1cup shredded cheddar cheese(or cheese of your choice)

  • oil (for frying)

 

METHOD:

 

  1. Fry corn tortillas in oil (10 seconds per side), drain on paper towels.

  2. Fry hot dogs in separate pan.

  3. Put hot dogs in tortillas and sprinkle with cheese.

  4. Roll up tortillas.

  5. Put in a baking dish and put in oven for about 15 to 20 minutes or until cheese is melted.

CHOCOLATE TORTILLA TORTE

Give yourself a sweet treat with this frozen dessert.

INGREDIENTS:

 

• 16 fajitas La Real

• 4 cups of sour cream

• 1 (16 oz.) pkg. chocolate chips

• 1 tsp. almond extract

• 8 to 16 oz. Cool Whip

 

METHOD:

 

1. Place tortillas on plate.

 

2. Melt chocolate chips in a double boiler.

 

3. Add sour cream, almond extract and mix well.

 

4. Then, spread the mixture on tortilla, add another tortilla, and continue until all used up.

 

5. Ice with Cool Whip.

 

6.Refrigerate and slice thin.

© 2014 by Mago Atelier

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